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Sous Chef 

Hilton Hotels
Brighton, East Sussex
Closing date
26 Sep 2022

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Sous Chef 

The Hilton Brighton Metropole is now recruiting for a Sous Chef to join the kitchen at this vibrant seafront hotel.  We and are looking for a strong Sous Chef to work closely with the Executive Chef to manage all aspects of the kitchen to deliver an excellent Guest and Member experience while managing food provisions, assisting with guest queries, and controlling costs. The hotel has 3 restaurant and 30 meeting rooms with regular banqueting / large events to cater for. This is a part canvas, part fresh food concept kitchen where we are passionate about using as much locally sourced ingredients as possible. If you have the skills, passion and experience for this role then we want to hear from you!


Salary: £30,900 per annum



    Working for?the?UK’s #1 Great Places to Work?in hospitality  Work/Life balance: Regular days off, flexible working 
    Payment: Competitive salary  Travel and food discounts with Hilton  Holiday:?28 days?including bank holidays (increasing with length of service)  Pension scheme, discounted dental and health cover  High street discounts:?with Perks at Work 
    Free meals?on duty  Grow your career?while having fun  Personal Development: programmes at all levels to support your career 

What will I be doing?


A Sous Chef, will work closely with the Executive Chef to manage aspects of the kitchen to deliver an excellent Guest and Member experience. A Sous Chef will also be required to manage food provisions, assist with guest queries, and control costs. Specifically, you will be responsible for performing the following tasks to the highest standards:



  • Manage all aspects of the kitchen including operational, quality and administrative functions
  • Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
  • Assist in positive outcomes from guest queries in a timely and efficient manner
  • Ensure food stuffs are of a good quality and stored correctly
  • Contribute to menu creation by responding and incorporating Guest feedback
  • Ensure the consistent production of high quality food through all hotel food outlets
  • Manage customer relations when necessary, in the absence of the Executive Chef
  • Ensure resources support the business needs through the effective management of working rotations
  • Support brand standards through the training and assessment of the Team
  • Manage the kitchen brigade effectively to ensure a well-organized, motivated Team
  • Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
  • Assist other departments wherever necessary and maintain good working relationships
  • Comply with hotel security, fire regulations and all health and safety and food safety legislation
  • Report maintenance, hygiene and hazard issues
  • Be environmentally aware
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